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The Silver Spoon is the most influential and successful cookbook in
Italy. Originally published in 1950, it became an instant classic.
Considered to be essential in every household, it is still one of the most
popular wedding presents today.
The Silver Spoon was conceived and
published by Domus, the design and architectural magazine famously
directed by Giò Ponti from the 1920s to the 1970s. A group of cooking
experts was commissioned to collect hundreds of traditional recipes from
the different Italian regions and make them available for the first time
to a wider audience. In the process, they updated ingredients, quantities
and methods to suit contemporary tastes and customs, at the same time
preserving the memory of ancient recipes for future generations. They also
included modern recipes from some of the most famous Italian chefs,
resulting in a style of cooking that appeals to the gourmet as well as the
occasional cook.
A comprehensive and lively book, its simple and
user-friendly format makes it both accessible and a pleasure to read. It
provides an introduction to every course, and an explanation of the main
type of ingredients. Never translated before, The Silver Spoon has now
been adapted to an international market, with every recipe checked for
suitability, measurements converted and methods rewritten to accommodate
cultural differences, yet maintaining the authenticity of real Italian
cooking.
The new layout emphasizes its contemporary appeal and the colour coding
of each section simplifies the process of cross-referencing ingredients
and methods. A section with original menus from the 15 most famous Italian
chefs of the last 50 years has been expanded to include original menus
from Italian celebrity chefs working outside Italy.
This is a substantial and prestigious cookbook that will share the
bookshelves with other titles such as The Joy of Cooking and Larousse
Gastronomique, another classic of national cuisine. With over 2,000
recipes illustrated with specially commissioned artwork and photography,
the book is destined to become a classic in the Italian cooking booklist
for the international market.
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